Salted Caramel Pretzel Bark

So, I thought that those Rolo Turtles were good but... Wow, this is even better. I could reach my limit with the caramel turtles but sadly (for my ars) I haven't found it with these yet. These are super easy but a bit more labor intensive than the Rolo Turtles, worth it though. This was a total Pinterest item and as you can tell it came through. I got it from Legume Loyalist. She has some awesome step by step pics if you want to see it in detail for any reason.


Salted Caramel Pretzel Bark

makes 1 sheet of bark

Ingredients:
1 cup (2 sticks) of butter
1 cup light brown sugar
1/2 bag of mini pretzels
12-oz bag of semi-sweet chocolate chips
sea salt

1. Wrap a baking sheet with tin foil.  Preheat the oven to 400 degrees. NOTE: use a cookie sheet with sides or your caramel will boil and ooze and set off your smoke alarm!  Or foil the sides up to contain the bubble. If you don't you will have to evacuate your children and hubby as you clean up burnt sugar and pretzels...not fun.
2. Melt the butter in a saucepan over medium heat. As it melts, cover a cookie sheet in an even layer of mini pretzels.
3. Once the butter is melted, add the sugar and stir to incorporate. Let the sugar and butter to softly simmer and bubble, but don’t let it boil, so adjust the heat accordingly. Stir occasionally. The browning process should take about three minutes from when it starts to bubble.

4. Once the sugar and butter have caramelized, pour the mixture evenly over the pretzels on the baking sheet. I used a small ladle and kinda dumped it in each one and spread it all over after with a spatula. The caramel does hardens pretty quickly. Bake the pretzel-caramel mixture in the oven for 5-7 minutes.

5. In the meantime, set up a double boiler. Fill a saucepan about a quarter ways full with water. Place the pot over a medium flame. Take a large, heatproof bowl and set it on top of the saucepan. Be sure that the water in the pot will not touch the bottom of the dish, otherwise your chocolate will burn! Also if any water gets in there it will be ruined so make sure the bowl is super big. Pour the chocolate chips into the bowl and stir constantly until they’re completely melted. If your chocolate is a bit old (like from the mega pack at Costco) it won't get creamy but it will melt and you can kinda spoon it out and spread it all over.

6. So, pour the chocolate over the pretzel-caramel mixture evenly.
7. Spread any remaining thick spots of chocolate with a spatula. Sprinkle sea salt evenly over the bark. Place it in the fridge to cool and harden for about an hour. Once it’s done, the tin foil should pull off easily and you can break the sheet into smaller, bark-like pieces.

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Rolo Pretzel Turtle Bites

I first heard about these tasty treats from my Favorite Aunt Judy. Then I saw them on Pinterest and my "interest" was renewed. These little desserts are tricky looking and tasting but they are my new go-to dessert because they are so, so, so easy! If you run in my circle of parties this Christmas, don't even try to steal this treat. I will be bringing them whenever I can since I have 1 1/2 bags of white chocolate chips my hubby bought and small amounts of time. Perfect dessert for a crazy season! I hope you love them too.


1/2 bag small mini pretzels
1 bag chocolate covered caramel candies aka Rolos
60ish pecan halves
1/2 cup white chocolate chips
2 TB Crisco


Rolo Pretzel Turtle Bites
Preheat oven to 300 degrees.


Arrange the pretzels in a single layer on a parchment lined cookie sheet and put one chocolate covered caramel candy on each pretzel. Bake for 4 minutes.


While the candy is warm, press a pecan half onto each candy covered pretzel.


In a pan mix white chocolate chips and yum, Crisco. Mix until melted and smooth. Put in a snack bag and barely cut the corner. Beware it will be hot! I burnt my hands a bit...wrap a paper towel around the bag if you are a softy like me.


Drizzle the white chocolate zig zaggy on top & you'll feel like a culinary genius! I did :)


Cool completely before storing in an airtight container to gift or serve...or just eat them.

Potato and Beef Stew

This was a last minute "what do we got?" dinner that turned out very yummy! It is hardy, pretty easy, and dairy free for all you lactose free peeps. Even my non-soup-eating Hubs commented how good it was... We ate it with crusty bread toasted sliced and a salad.


Potato and Beef Stew
4 baking potatoes, skinned
1 cup wheat quinoa
1 can stewed tomatoes
1 can corn
3 cubes of frozen cilantro or 3 TBS of chopped fresh
5 green onions, chopped
Chicken stock or bullion (I use Better Than Bullion-natural ingredients and cheap)
3 cloves of garlic, minced
Chunks of steak
Extra Virgin Olive oil
Salt & Pepper
Hint of cayenne
Optional: Scoop of sour cream, if desired


Boil the potatoes until easy to put a knife through. Cook quinoa to directions with stock instead of water. Drain and chop cooked potatoes and add to quinoa in a large pot.  


Add stewed tomatoes, corn, cilantro to the pot with a cup of stock. Cook on low heat and add some slat, pepper, and cayenne (if you want). 


Put 2 TBS EVOO in a pan with garlic and green onions. Cook for 2 minutes and add the bite sized pieces of beef. Brown on all sides but don't over cook and add to your pot. Give it a mix and then add sour cream if you want. Enjoy!

OMG Delish & Fast Turkey Sandwich on Focaccia Rolls

OMG Delish & Fast Turkey Sandwich on Focaccia Rolls

This is a really fast and yummy meal! It's so easy it's ridiculous because you could buy this in a restaurant for $10 bucks or make it at home for everyone for $10.  You can make this vegetarian by taking out the meat and adding cooked eggplant, sauteed zucchini, tomatoes or whatever. I served it with steamed broccoli & cauliflower but you can serve whatever your fam likes as a side. 

Ingredients:

4 focaccia rolls

1/2 lb sliced turkey

3/4 cup chopped sun dried tomatoes (soaked in EVOO)

3-4 big handfuls of baby spinach slightly chopped

1 cup of spinach artichoke dip

Directions:

Slice the rolls and spoon a little EVOO from the the sun dried tomatoes on top. Toast for a minute in the broiler. Take em out and spoon 1/4 spinach artichoke dip on one half with 1/4 the sun dried tomatoes. Layer the turkey on the other side. Broil on low for 1-2 mins. Watch it close so it doesn't burn. Take it out and put the spinach on the dip side and close it up! Slice it and enjoy!

Citrusy Paprika Shrimp Quesadillas
These quesadillas are easy, delicious, and summery! They were a huge hit with my family and will be with your if you love seafood. I saw the recipie in my RRay Magazine.


INGREDIENTS

1 pound large shrimp, shelled and deveined
Extra virgin olive oil (EVOO), for drizzling
1 1/2 teaspoons smoked sweet paprika (half a scant palmful)
1 teaspoon onion powder (1/3 palmful)
1/2 teaspoon garlic powder (eyeball it)
Salt and pepper
Juice of 1 lime
A small handful of cilantro or flat leaf parsley leaves, finely chopped
1 slightly underripe avocado, pitted, removed from skin and very thinly sliced or diced
1/2 lemon, juiced
8 large tortillas, heated to soften slightly
2 plum or vine-ripened tomatoes, seeded and diced
4 scallions or green onions, very thinly sliced or chopped
2 1/2 cups shredded Monterey Jack cheese
Cooking spray
Note: you will need metal skewers to prepare this recipe or just pan cook

Serves 6
PREPARATION

Pre-heat an outdoor grill, indoor griddle, grill pan, or pan (what I did) to medium-high heat.

Coat the shrimp lightly in EVOO, then season with the smoked sweet paprika, onion powder and garlic powder; season with salt and pepper (I also added Cayenne for a kick). Thread the shrimp onto metal skewers or skip the skewers if you are lazy like me & are doing it in the house. Grill until pink and firm, about 2 minutes on each side. Douse with the lime juice, then remove the shrimp from the skewers and chop; sprinkle with the cilantro. Dress the avocado with the lemon juice.

Build the quesadillas on the tortillas in assembly line fashion: On one half of each tortilla, arrange the shrimp, tomatoes, scallions or green onions, avocado and cheese. Fold over the other tortilla half, then spray lightly with cooking spray. Grill, turning once, until crisp and the cheese has melted, about 5 minutes. Cut into wedges and serve.

PS I used the low fat Monterey Jack and it was still really good.

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Dulce's Banana Nut Bread

Dulce's Banana Nut Bread
I have searched for the best banana nut bread because I always have a couple "cheetah" bananas, as we call them in my house. I have sampled some decent ones but this one is still my favorite. It also calls for whole wheat flour so that's a plus. That is also why it looks a bit dark on the top.  Dulce was our resident lunch time supervisor and PTA president when I started teaching 9 years ago. It got me hooked and it hasn't let me down!


Ingredients

• 1/2 c butter
• 1 egg
• 1/2 c brown sugar
• 1/2 c white sugar
• 3 large bananas, mashed
• 1 c whole wheat flour
• 3/4 c all purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 c chopped walnuts
• 1/2 tsp ground nutmeg
• 1/2 tsp finely grated orange
• 1/2 tsp cinnamon
• optional: cinnamon sugar for dusting the top

Directions

• Heat oven to 350
• Cream butter, eggs, sugars, and bananas. Mix in remaining ingredients.
• Pour into a greased and floured 9 x 5 loaf pan or 2 mini pans. 
• Bake for 50-60 mins or 30-40 for 2 minis. 

Eat with whipped cream, cream cheese, or butter warm from the oven!

Super Easy Roast Beef Sandwich

Super Easy Roast Beef Sandwich
This was one of those recipes that developed on the aisles of the grocery store. It's a cross between a pregnancy craving and being dead tired from work... so you know it'll be both easy and good!


Ingredients
1 large ciabatta loaf
1 package or 10oz of roast beef

1 package or 8 slices of sliced swiss cheese

3/4 cup sliced pepperoncinis

2 large onions, sliced into rings a cut once

2 handfuls of baby spinach

Dijon mustard (optional)

butter and garlic powder to spread on the bread

EVOO and 1 TB soy sauce

Directions

Turn broiler on low to heat. Sautee onions in EVOO. Add soy sauce, salt, and pepper to taste. Cook until soft and tender.  

Slice ciabatta loaf long ways and spread butter and sprinkle garlic powder.  Broil until lightly golden.  Lay out the whole package of roast beef on loaf.  Lightly dab Dijon mustard on the meat and add spinach. Add onion and pepperoncinis, top with swiss cheese.

Broil as far away from the flame as possible until cheese is bubbly and bread is even more toasty. Slice and eat open faced. Serves 4-6.

Chunky Apple Whole Wheat Oat Muffins... With butternut squash purée

With Brown Sugar topping

This was adapted from The Smitten Kitchen and Deceptively Delicious.  I saw these two recipes and decided to combine for a treat (delicious warm with whipped cream) or for breakfast with some scrambled eggs and fruit. These super moist muffins will keep well for several days, and the brown sugar adds a crunchy touch. You can leave the sugar off though and they are still good. 

Yield: 18

Ingredients 

1 cup (4 ounces) whole wheat flour

1/2 cup all-purpose flour

1/2 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon and some for sprinkling
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1/2 cup plain yogurt
1/2 cup butternut squash purée 
2 large apples, peeled, cored, and coarsely chopped


Directions
Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.

With out brown sugar topping

Mix together the flours, oats, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Add the butternut puree. Stir in the dry ingredients and fold in the apple chunk


Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar and a couple shakes of cinnamon on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a  muffin comes out clean. Cool the muffins for 2 minutes in the tin, then turn them out onto a wire rack to cool completely.

Hot Potatoes

I'm starting my 1st Blog of the New Year cooking low fat and "Of the Land..." almost! It's called Hot Potatoes because it's supposed to be spicy but I'd kick it up a notch next time for our family.  It was pretty easy and my fam loved it. The original recipe is in the Feb issue of Rachel Ray but she makes it as Super Bowl appetizers with tiny Golden Potatoes and pickled jalepeno. That would be good too.  My hubby wants to chop up all the taters, ditch the boat idea, and bake it so it all gets crispy... 

Ingredients:
*9 potatoes (medium & small)
*1 1/2 cups shredded cheddar cheese
*1 1/2 cups cooked ham diced and slightly grilled
*1 or 2 fresh Ortega chile/Anaheim Chile diced 
*2 small florettes of broccoli, chopped fine-ish
*2/3 cup plain yogurt (I used the nonfat Greek)
*salt & pepper
*Chile powder to sprinkle on top
*Lowery's salt
*EVOO spray or whatever spray...
*light sour cream for the top or a bit more plain yogurt


Directions:
Boil the potatoes in water for about 20-25 mins, until it's tender. Remove and cut the potatoes in half, scooping 1/2 of that half out, making a boat. Put the scooped potatoes aside for the filling. Chop one completely and chop the scooped potato. Add to the bowl.

At some point while the potatoes are cooking, add the broccoli to the boiling water for 4-5 mins to flash cook. Remove promptly, chop, and put in a large bowl.  Meanwhile pan sear the ham on medium high heat and add to bowl.  After it cooks a bit, add the yogurt and cheese.

Saute the fresh Ortega chile in EVOO spray on medium heat, add some water to deglaze the pan get the ham leftovers in the chiles. Add to bowl. Season with salt (a tiny bit if you are going to use Lowery's) & pepper, mix.  

Turn all the potatoes boat side down and spray with EVOO so they don't stick. Flip over and fill. Spray the tops with EVOO, sprinkle Chile powder & a bit of Lowery's salt on top.  Bake for 20 mins at 425* Top with light sour cream or plain yogurt. Yum!